Adapted from an Italian grandmother’s recipe, slow oven braising allows many flavors—onions, garlic, celery, wine, sage, juniper berries, fennel seed, bay leaves—to melt together in this soul-satisfying, fork tender lamb dish. Recipe below.
One of the perks of doing Blue Kitchen is that we’re occasionally asked to review cookbooks. It’s also one of the drawbacks. Writing, thinking, reading and talking about food on a daily basis means that we’re almost always at least a little bit hungry—kind of a low grade infection that never clears up unless you are actually actively engaged in consuming a substantial meal at the moment. And when a gorgeous cookbook like Jessica Theroux’s Cooking with Italian Grandmothers: Recipes and Stories from Tuscany to Sicily comes along, whole hams can’t quite stay your hunger.
To write Cooking with Italian Grandmothers, Theroux spent a year in Italy talking, cooking and often staying with a dozen Continue reading “Just like somebody’s grandma used to make: Braised Lamb with Juniper Berries, Fennel, Sage”
